Name: Easy Korean Fried Cauliflower recipe
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 4
Cuisine: asian, korean
Ingredients: 150g plain flour; 35g cornflour; 1 tsp baking powder; 310ml soda water chilled; 350g cauliflower cut into very small florets; 1 peanut oil for frying; 1 sprinkle sesame seeds to serve; 1 bunch spring onions sliced trimmed to serve; 4 serves steamed rice; 1 tbs peanut oil; 3 garlic cloves crushed; 160ml tomato passata; 80ml Sriracha chilli sauce; 80ml water; 2 tbs brown sugar; 2 tbs light soy sauce; 3 tsp rice vinegar; 1 tsp sesame oil

by taste.com.au Last updated on 03/08/2021

Crispy, spicy and super easy to make, you'll love these vegan-friendly bites. - taste.com.au

Ingredients

150g plain flour
35g cornflour
1 tsp baking powder
310ml soda water chilled
350g cauliflower cut into very small florets
1 peanut oil for frying
1 sprinkle sesame seeds to serve
1 bunch spring onions sliced trimmed to serve
4 serves steamed rice

Sauce

1 tbs peanut oil
3 garlic cloves crushed
160ml tomato passata
80ml Sriracha chilli sauce
80ml water
2 tbs brown sugar
2 tbs light soy sauce
3 tsp rice vinegar
1 tsp sesame oil

Method

Step 1

To make the sauce, heat oil in a wok over high heat. Stir-fry the garlic for 30 seconds or until aromatic. Add the passata, Sriracha, 80ml water, sugar, soy sauce and vinegar. Simmer, stirring occasionally, for 15 minutes or until thickened. Stir through the sesame oil. Set aside.
Step 2

Whisk together the flour, cornflour and baking powder in a large bowl. Make a well in the centre. Slowly pour in the soda water, whisking to form a smooth batter. Toss the cauliflower through to coat.
Step 3

Heat 2cm oil in a large saucepan over high heat to 160C. Cook the cauliflower, in batches, for 3 minutes or until golden. Use a slotted spoon to transfer to a wire rack set over a baking tray to drain.
Step 4

Return the wok with the sauce to medium heat. Toss through the cauliflower. Serve on a bed of rice, sprinkled with sesame seeds and spring onions.